CN101633878A - Method for biologically fermenting kiwi fruit nutrient health-care wine - Google Patents
Method for biologically fermenting kiwi fruit nutrient health-care wine Download PDFInfo
- Publication number
- CN101633878A CN101633878A CN200910146069A CN200910146069A CN101633878A CN 101633878 A CN101633878 A CN 101633878A CN 200910146069 A CN200910146069 A CN 200910146069A CN 200910146069 A CN200910146069 A CN 200910146069A CN 101633878 A CN101633878 A CN 101633878A
- Authority
- CN
- China
- Prior art keywords
- fruit
- nutrient health
- kiwi fruit
- wine
- health promoting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to a method for biologically fermenting kiwi fruit nutrient health-care wine, comprising the following steps: preprocessing kiwi fruits by ethylene till ripening degree reaches 8-9; adopting a juice extraction method, i.e. combining a grinder and a centrifugal machine; carrying out clarification processing, i.e. adding edible gelatine and sodium bentonite to be combined; restraining the growth of germs by SO2; adding compound fruit wine yeast for fermentation; controlling the fermentation temperature from 16 DEG C to 22 DEG C, regulating the pH value to be about 3.4-4; and carrying out closed fermentation.
Description
One, technical field
The present invention relates to a kind of Kiwifruit that utilizes, adopt biological fermentation to make the method for fruit wine, belong to the wine product field.
Two, background technology
Up to the present, the fruit juice high-temperature sterilization is mostly adopted in the production of Yangtao wine, and fermenting and aging forms.For example Chinese patent publication number CN101126055A is warmed to 85～95 ℃ after squeezing the juice, and the color relation of Kiwifruit is understood overstrike like this, and the nutritive ingredient to the human body beneficial of carambola juice just is damaged, and the mouthfeel of the Yangtao wine of brew is with regard to variation.
Three, summary of the invention
The object of the present invention is to provide a kind of method of biological fermentation and lixiviate that adopts to make low Yangtao wine.This fruit wine has at utmost kept the nutritive ingredient of Kiwifruit, has removed impurity and objectionable constituent, has improved the quality and the local flavor of fruit wine.
Kiwifruit in the fruit wine of the present invention is called as " king of fruit ", and Kiwifruit contains carbohydrate, 12 kinds in proteolytic enzyme, V
B1, V
C, multiple composition such as carotene and calcium, phosphorus, iron, sodium, potassium, magnesium, chlorine, pigment, selenium.Its V
CContent is five to six times in the equivalent oranges and tangerines.Be rich in 17 necessary seed amino acids of human body and other active substance.
Kiwifruit pharmacology nourishing function: regulate the flow of vital energy in moistening, promote the production of body fluid moisturize, analgesicly quench the thirst, the effect of inducing diuresis for treating stranguria syndrome, be applicable to diseases such as maldigestion, poor appetite, constipation, vomiting and vitamin deficiency.Medical research simultaneously shows that kiwi fruit and juice have the effect of reducing cholesterol and triglyceride, also can suppress the generation of carcinogenic substance, and hypertension, hyperlipidemia, hepatitis, coronary heart disease, urethral calculus are had prevention and assisting therapy effect.Also contain antioxidant, can strengthen the self-immunologic function of human body.
Fruit wine with the fermentation mode invention carries out saccharification, fermentation to Kiwifruit, and it has not only kept also containing beneficiating ingredients such as the multiple thing of supporting one's family, mineral substance, trace element, amino acid, other compound outside the nutrition elite of Kiwifruit.The characteristic and the nutritive ingredient that also keep crude substance, the meta-bolites that adds microorganism make that human body is easier to be digested and assimilated; Through the front and back fermenting twice, improved the local flavor of half-finished quality and wine, have the incomparable advantage of other drinks.
Technical process
1, fresh fruit pre-treating technology
Fresh fruit → after-ripening → sorting, cleaning → fragmentation → centrifuging and taking juice → clarification
2, zymotechnique
Fruit juice → adjustment nutritive ingredient → primary fermentation → change bucket → secondary fermentation → filtration → ageing → filtration → Yangtao wine
Its weight is pressed ratio of components:
Carambola juice 1000g, composite fruit distiller's yeast 12～18g, citric acid 4～6g, white sugar 120～250g
The making of fruit wine:
1, the selective maturation degree reaches 8～9 one-tenth fresh fruit, removes foreign material, mould decayed fruit and hinders fruit.
2, add potassium permanganate bubble kiwi fruit 20S with clear water after, put into flowing water again and rinse well.
3, the juice extracting method that adopts masher to combine with whizzer, draft reaches more than 92%.
4, add gelatin and bentonite in the fruit juice, carry out clarifying treatment.
5, adding the composite fruit distiller's yeast in fruit juice ferments.The temperature control of will fermenting is made as 16-22 ℃, and pH value should be adjusted into about 3.4～4, carries out sealed fermenting.
6, Primary Fermentation adds sugar 120～200g, and the time is 5～8d, and secondary fermentation adds sugar 30～50g, and fermentation time is 16～30d.
7, fruit wine inverted engine, clarification, ageing, the filtration that ferments formed.
Four, specific embodiments:
Embodiment example one:
Its weight is pressed ratio of components: carambola juice 1000g, composite fruit distiller's yeast 12g, citric acid 4g, white sugar 120g.
The making of fruit wine:
1, the Kiwifruit of gathering is put into storeroom, make indoor ethylene concentration reach 0.1 μ L/ (kgh), carry out after-ripening and handle.Ripening degree reach 8～9 one-tenth for well
2, add that with clear water potassium permanganate soaks kiwi fruit 20S after, place the rinsing of mobile clear water clean Kiwifruit, drain naturally.
3, the juice extracting method that adopts masher to combine with whizzer, draft reaches more than 92%.Pomace is put into hold tank, add the 36%vol edible ethanol of handling well by weight 2: 1 ratios, the back envelope cylinder that stirs soaks, and the time is 15d.
4, fruit juice carries out clarifying treatment: the defecation method that combines with edible Gelatinum oxhide and sodium bentonite.
(1) with the clear water rinsing several times, add in the warm water and soak gelatin, up to dissolving fully, stand-by.
(2) sodium bentonite is made into 8% concentration, leave standstill 24h after, get supernatant liquor about 25% and dissolve good gelatin, slowly adding in the fruit juice, stir, leave standstill 4～5d.After treating that fruit juice is clarified fully, get supernatant liquid filtering, guaranteed the stationary phase of fruit wine.
5, adding composite fruit distiller's yeast 12g in filtering fruit juice ferments.To ferment temperature control 16-22 ℃, add citric acid 4g, pH value should be adjusted into about 3.4～4, in fruit juice, add an amount of SO
2, make SO
2Content reaches 100ppm, prevents the breeding of fruit juice oxidation and inhibition yeast, bacterium.
6, Primary Fermentation adds sugar 120～200g, and the time is 12～20d, and secondary fermentation adds sugar 30～50g, and fermentation time is 16～35d.The purpose of secondary fermentation is that yeast continues fermentation, and remaining sugar part is converted into alcohol, makes fermentation more complete.
7, after the fermentation ends, the fruit wine of lixiviate and biological fermentation is mixed, stir, filter, carry out clarifying treatment with the ultra micro Membrane filtering machine.Be placed on ageing under 15 ℃ the constant temperature.
8, fruit wine is sterilized with the Ultra High Temperature Short Time method, promptly with aseptic canning.
Embodiment example two
Carambola juice 1000g, composite fruit distiller's yeast 18g, citric acid 6g, white sugar 250g
Making method is with embodiment example one
The present invention can be with other indignant the stating of the specific form without prejudice to spirit of the present invention or principal character.Therefore no matter from which point, above-mentioned embodiment of the present invention all can only be thought can not limit the present invention to explanation of the present invention, claims have been pointed out scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, in implication suitable and the change then in the scope, all should think to be included in the scope of claim claims with claims of the present invention.
Claims (6)
1, a kind of method of biologically fermenting kiwi fruit nutrient health promoting wine is characterized in that adding the composite fruit distiller's yeast with Kiwifruit, the health fruit of making through technology such as clarification, sterilization.
2, as the method for the said biologically fermenting kiwi fruit nutrient health promoting wine of claim 1, it is characterized in that the Kiwifruit of gathering is put into storeroom, make indoor ethylene concentration reach 0.1 μ L/ (kgh), carry out after-ripening and handle.Ripening degree reach 8～9 one-tenth for well.
3, as the method for the said biologically fermenting kiwi fruit nutrient health promoting wine of claim 1, it is characterized in that and will combine to the defecation method of fruit juice with edible Gelatinum oxhide and sodium bentonite, guaranteed the stationary phase of fruit wine.
4,, it is characterized in that adding composite fruit distiller's yeast 12g and ferment as the method for the said biologically fermenting kiwi fruit nutrient health promoting wine of claim 1.To ferment temperature control 16-22 ℃.
5,, it is characterized in that the mode that combines that to adopt pomace lixiviate and fruit juice biological fermentation as the method for the said biologically fermenting kiwi fruit nutrient health promoting wine of claim 1.
6,, it is characterized in that its weight is by ratio of components: carambola juice 1000g, composite fruit distiller's yeast 12～18g, citric acid 4～6g, white sugar 120～250g as the method for the said biologically fermenting kiwi fruit nutrient health promoting wine of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910146069A CN101633878A (en) | 2009-06-05 | 2009-06-05 | Method for biologically fermenting kiwi fruit nutrient health-care wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910146069A CN101633878A (en) | 2009-06-05 | 2009-06-05 | Method for biologically fermenting kiwi fruit nutrient health-care wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101633878A true CN101633878A (en) | 2010-01-27 |
Family
ID=41593217
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910146069A Pending CN101633878A (en) | 2009-06-05 | 2009-06-05 | Method for biologically fermenting kiwi fruit nutrient health-care wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101633878A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103865713A (en) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | Method for producing kiwi fruit wine |
| CN105368664A (en) * | 2015-11-20 | 2016-03-02 | 巫溪县灯霸宾馆 | Preparation method of kiwifruit wine |
| CN105462771A (en) * | 2016-01-25 | 2016-04-06 | 四川可士可果业股份有限公司 | Sweet potato and kiwi fruit wine |
| CN106118996A (en) * | 2016-08-19 | 2016-11-16 | 南京中脉科技发展有限公司 | A kind of biofermentation health-care white spirit and preparation method thereof |
| CN106987497A (en) * | 2017-05-18 | 2017-07-28 | 绥江县兴邦农业开发有限公司 | A kind of brewing method of Yangtao wine |
-
2009
- 2009-06-05 CN CN200910146069A patent/CN101633878A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103865713A (en) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | Method for producing kiwi fruit wine |
| CN105368664A (en) * | 2015-11-20 | 2016-03-02 | 巫溪县灯霸宾馆 | Preparation method of kiwifruit wine |
| CN105368664B (en) * | 2015-11-20 | 2018-02-16 | 巫溪县灯霸宾馆 | The preparation method of Yangtao wine |
| CN105462771A (en) * | 2016-01-25 | 2016-04-06 | 四川可士可果业股份有限公司 | Sweet potato and kiwi fruit wine |
| CN106118996A (en) * | 2016-08-19 | 2016-11-16 | 南京中脉科技发展有限公司 | A kind of biofermentation health-care white spirit and preparation method thereof |
| CN106987497A (en) * | 2017-05-18 | 2017-07-28 | 绥江县兴邦农业开发有限公司 | A kind of brewing method of Yangtao wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104116109B (en) | A kind of preparation method of fructus hippophae vinegar beverage | |
| CN103981068B (en) | The fermented milk of a kind of berry, plant perfume and edible flower combination collocation | |
| CN104140922B (en) | A kind of making method of Mulberry fruit vinegar beverage | |
| JPH03210172A (en) | Production of wine-like ginseng liquor | |
| CN102021102A (en) | Brewing process of apple unblended wine and preparation method of apple unblended series wine | |
| CN107212195A (en) | One kind is rich in SOD Juices and its processing method | |
| CN101220331B (en) | Method for producing double-bacterium ferment raspberry full juice fruit wine | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN106962925A (en) | Make the composition and its method of ferment | |
| CN105995341A (en) | Preparation method of selenium-rich blueberry vinegar drink | |
| CN101125017A (en) | Wild jujube vinegar beverage and preparation method thereof | |
| CN101633878A (en) | Method for biologically fermenting kiwi fruit nutrient health-care wine | |
| CN107057984A (en) | A kind of preparation method of the morat rich in mulberries polysaccharide | |
| CN104489838A (en) | Method for making blueberry fermented beverage | |
| KR101039381B1 (en) | The fermentated liquor of Spirulina and the mamufacturing method thereof | |
| CN103126023A (en) | Processing technique of fermented red bayberry and honey beverage | |
| CN107723157A (en) | A kind of Processing Technology of Fruit Wine | |
| CN104130925B (en) | A kind of making method of apple vinegar beverage | |
| CN102266105A (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN104450356B (en) | A kind of preparation of wine | |
| CN103947754A (en) | Purple potato and rice wine milk beverage and preparation method thereof | |
| CN103815470A (en) | Vinegar beverage with effects of clearing heat and removing toxicity | |
| CN105670872A (en) | Directly brewed health fresh purple sweet potato wine and production process therefor | |
| CN108587834A (en) | A kind of fig wine and preparation method thereof | |
| CN108450721A (en) | A kind of apple shaddock vinegar beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100127 |